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PORK TENDERLOIN - Roast Pork Salad with Ginger-Pineapple Dressing
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Better Homes and Gardens ingredients | |
| 12 ounces | pork tenderloin |
| 1/8 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 2 tablespoons | honey mustard |
| 6 cups | torn romaine and, or spinach |
| 2 cups | fresh or canned pineapple chunks and, or sliced fresh nectarines or peaches |
| Cracked black pepper,, (optional) | |
| 1Ginger-Pineapple Dressing (see recipe) directions 1. Preheat oven to 425 degrees F. Trim fat from pork; sprinkle salt and pepper. Place pork on rack in shallow roasting pan. Roast pork for 20 minutes. 2. Spoon mustard on pork. Roast 5 to 10 minutes longer or until an instant-read thermometer inserted in the thickest part registers 160 degrees F. 3. Thinly slice pork. In four salad bowls or on plates arrange greens, pork, and fruit. Sprinkle with cracked black pepper. Stir Ginger-Pineapple Dressing; drizzle on salads. Makes 4 servings. Ginger-Pineapple Dressing ingredients | |
| 1/4 cup | low-fat mayonnaise |
| 1/4 cup | unsweetened pineapple juice |
| orange juice, alternative | |
| 1 tablespoon | honey-mustard |
| 1 teaspoon | grated fresh ginger |
directions
In small bowl combine mayonnaise dressing, pineapple juice or orange juice, honey-mustard, and ginger. Cover; chill until serving time.
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